Monday, February 16, 2015

King Cake Cupcakes

Forgive me if I've posted this recipe before, but this recipe is easy and wonderful, and can be adjusted in preparation for bite size portions, larger rolls, or even together for a close king cake resemblance.


King Cake Cupcakes:
3 - (8 oz) containers refrigerated crescent rolls
1 - (8 oz) package cream cheese, softened
1 - cup confectioners sugar (powdered sugar)
1 - teaspoon lemon extract

Icing:
1 - 1/2 cups confectioner’s sugar
3 - 4 tablespoons milk (more if needed)
1/2 - tsp clear vanilla extract, optional
green, purple & gold sprinkles

Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners. In small bowl, combine cream cheese, powdered sugar and lemon extract; mix until blended.

On lightly floured surface, unroll each can of crescent rolls and separate each into 4 rectangles. Press perforations to seal.

Spread about 2 tablespoons cream cheese filling down the center of each rectangle. leaving a 1/2-inch border around the edges.

Working with 1 rectangle at a time fold the top of the dough towards the center, then fold the bottom of the dough toward the center and overlap.

Fold the left side of the dough in to the middle. Fold the right side on top of the left side.
Place dough spiral side up into prepared muffin pan. Repeat procedure with remaining rectangles.

Bake for 18-22 minutes or until brown. In a small bowl, whisk confectioners' sugar, and milk until smooth. Drizzle over warm cakes while in pan. Quickly add green, purple & yellow sprinkles.

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